186,278 research outputs found
Grass pea seeds (Lathyrus sativus): microstructure, physico-chemical characterization and in vitro digestion
No full textAuthor-wise bibliometric analysis based on entropy.
No full textAuthor-wise bibliometric analysis based on entropy.</p
Going Beyond Counting First Authors in Author Co-citation Analysis
No full textThe present study examines one of the fundamental aspects of author co-citation analysis (ACA) - the way co-citation
counts are defined. Co-citation counting provides the data on which all subsequent statistical analyses and mappings
are based, and we compare ACA results based on two different types of co-citation counting - the traditional type that
only counts the first one among a cited work's authors on the one hand and a non-traditional type that takes into
account the first 5 authors of a cited work on the other hand. Results indicate that the picture produced through this non-traditional author co-citation counting contains more coherent author groups and is therefore considerably clearer. However, this picture represents fewer specialties in the research field being studied than that produced through the traditional first-author co-citation counting when the same number of top-ranked authors is selected and analyzed. Reasons for these effects are discussed
Appropriate Similarity Measures for Author Cocitation Analysis
No full textWe provide a number of new insights into the methodological discussion about author cocitation analysis. We first argue that the use of the Pearson correlation for measuring the similarity between authors’ cocitation profiles is not very satisfactory. We then discuss what kind of similarity measures may be used as an alternative to the Pearson correlation. We consider three similarity measures in particular. One is the well-known cosine. The other two similarity measures have not been used before in the bibliometric literature. Finally, we show by means of an example that our findings have a high practical relevance.information science;Pearson correlation;cosine;similarity measure;author cocitation analysis
Dispelling the Myths Behind First-author Citation Counts
No full textWe conducted a full-scale evaluative citation analysis study of scholars in the XML research field to explore just how different from each other author rankings resulting from different citation counting methods actually are, and to demonstrate the capability of emerging data and tools on the Web in supporting more realistic citation counting methods. Our results contest some common arguments for the continued
use of first-author citation counts in the evaluation of scholars, such as high correlations between author rankings by first-author citation counts and other citation
counting methods, and high costs of using more realistic citation counting methods that are not well-supported by the ISI databases. It is argued that increasingly available digital full text research papers make it possible for citation analysis studies to go beyond what the ISI databases have directly supported and to employ more
sophisticated methods
Dr. Edward P. Wimberly, ITC, July 2011
No full textThis video is a conversation with Dr. Edward P. Wimberly. Dr. Wimberly talks about his book, "No Shame in Wesley's Gospel: A Twenty-First Century Pastoral Gospel". Brad Ost, AUC Woodruff Library, is the interviewer
Author Rights and Scholarly Publishing
No full textOriginally posted at
http://blog.library.gsu.edu/2014/10/24/author-rights-and-scholarly-publishing/</p
Monitoring the effect of high pressure and transglutaminase treatment of milk on the evolution of flavour compounds during lactic acid fermentation using PTR-ToF-MS
No full textIn this study, the effects of thermal or high hydrostatic pressure (HHP) treatment of a milk base in the absence or presence of a transglutaminase (TGase) protein cross-linking step on the flavour development
of yoghurt were investigated. The presence of several tentatively identified volatile flavour compounds (VOCs), both during the enzymatic treatment and the lactic acid fermentation of the milk base, were monitored using a proton transfer reaction time-of-flight mass spectrometer (PTR-ToF-MS). The formation of the major flavour compounds (acetaldehyde, diacetyl, acetoin, and 2-butanone) followed a sigmoidal trend described by the modified Gompertz model. The HHP treatment of milk increased significantly
the volatile compound formation rate whereas it did not affect the duration of the lag phase of formation, with the exception of acetaldehyde and diacetyl formation. On the contrary, the TGase cross-linking of milk did not significantly modify the formation rate of the volatile compounds but shortened the duration of the lag phase of their formatio
Osmotic dehydration processing of kiwifruit pericarp tissue studied by means of LF-NMR relaxometry
No full textOsmotic dehydration is a partial dewatering process by immersion of cellular tissue in a hypertonic solution, which is accompanied by solutes counter-diffusion into the tissue. Low field-nuclear magnetic resonance (LF-NMR) seems to be a promising technique to follow the distribution of water/solutes through the cellular tissue during treatment. The objective of the present study was to evaluate the cellular compartment modifications of kiwifruit (Actinidia deliciosa) outer pericarp tissue caused by osmotic treatment in a 61.5% sucrose solution through the quantification of transversal relaxation time (T2) and water self diffusion coefficient (Dw) obtained by LF-NMR means. Proton T2 of the samples was measured using CPMG sequence. Three T2 were obtained of around 30, 200 and 1000 ms, which could be ascribed to the protons located in the cell walls, in the cytoplasm/ extracellular space, and in vacuoles, respectively and could be directly compared to those described in the literature for several fruits and vegetables. Vacuoles T2 represented around 66% of total kiwifruit protons. The leakage of water leading to vacuoles shrinkage seemed to cause a concentration of solutes, retained by the tonoplast, making the vacuoles T2 decrease at each treatment time. Dw were measured by means of the pulsed field spin-echo (PFSE) sequence. As expected, the kiwifruit Dw values measured in the raw kiwifruit were lower than free water one, as the structures and solutes of raw kiwifruit reduce water mobility, and decrease even more during osmotic treatment, due to the water loss and sugar gain. The coefficient measured by means of PFSE represented an average value of the whole kiwifruit tissue protons. In order to obtain Dw values specific for each cellular compartment, a two compartment fitting was also used. The Dw correspondent to vacuoles was much higher than the average one Dw
- …
